This modernized 7-Layer Salad is an updated take on a retro classic. It's ideal as a make-ahead dish for spring entertaining, potlucks, or lunches throughout the week.
This post was originally published in August 2018 and has been fully updated.
When spring rolls around, I crave veggie-filled salads, like my broccoli cauliflower salad and zucchini goat cheese salad.
My 7-layer salad is another spring favorite. It's filled with veggies, eggs, bacon, cheese, and a creamy blue cheese dressing. My version is a modern take on my mom's recipe which she often brought to potlucks or church suppers.
How is my 7 Layer Salad Different?
A 7-layer salad has seven ingredients that are traditionally layered in a trifle dish and topped with a thick, creamy dressing made with Miracle Whip or mayonnaise.
I have updated the recipe from my childhood with some ingredient swaps and a new presentation. I love to layer the ingredients on a large platter for a pretty presentation. It also makes it easy for everyone to build their own salad with the items they love.
Ingredient Notes
- Lettuce: I love using iceberg lettuce because it stays crisp and fresh. Romaine is another good option.
- Pickled onions: Pickling mellows out the pungent raw onion flavor and turns the onions a pretty pink color. You can follow my easy instructions or use store-bought pickled onions.
- Cheese: I use cheddar cheese, but Monterey Jack and Colby are also great options.
- Dressing: I like serving this salad with blue cheese dressing. Check out my steakhouse blue cheese dressing recipe for my expert tips and ingredient notes. If blue cheese isn't your favorite, try any homemade or bottled dressing you love.
Not a fan of water chestnuts and peas? Try radishes and green peppers. Feel free to customize this salad with your favorite salad fixings.
See the recipe card for a complete list of ingredients and measurements.
Abbey's Expert Tips
- Prepare the salad components in advance. The pickled onions, bacon, hard-boiled eggs, and dressing will keep for several days in the fridge.
- Make extra hard-boiled eggs to keep on hand for other recipes, such as egg salad with relish or Miracle Whip deviled eggs.
- Soften half of the blue cheese in the microwave before blending it into the dressing. The warm, soft cheese will blend smoothly, infusing every bite with flavor. Then, fold in the remaining cheese for a chunky texture.
How to Make 7 Layer Salad
Step 1: Pickle the onions. Add the vinegar, water, sugar, and salt to a small saucepan. Heat slowly until the sugar is dissolved. Add the sliced onions to a glass jar and pour the pickling liquid over the top. Cool. Cover and store in the fridge for up to one week.
Step 2: Make the dressing or grab your favorite bottled variety.
Step 3: Hard-boil the eggs. Bring a pan of water to a boil. Add the eggs, cover, reduce the heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel and slice.
Step 4: Build the salad. Arrange the ingredients in rows on a large serving platter. Season the eggs with black pepper, drizzle some dressing on the lettuce, and garnish with chives. Serve the extra dressing on the side.
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7 Layer Salad FAQs
Yes, many of the components can be prepared in advance. Additionally, because the salad is served chilled, it can be assembled one day ahead. Assemble, cover it tightly, and store it in the fridge. Wait to dress the salad until just before serving.
Seven-layer salad is a hearty addition to lunch or dinner. This salad will feed four people as a main dish or 6-8 people as a side dish. Serve with ciabatta garlic bread, cheesy hashbrown casserole, baked thin-sliced chicken breasts, or easy homemade sloppy joes.
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📖 Recipe Card
7 Layer Salad
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EQUIPMENT
Ingredients
Pickled red onions
- ½ cup red wine vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon Kosher salt
- ½ med-large red onion (sliced thin)
Dressing
- 1 recipe steakhouse blue cheese dressing
Salad
- ½ large head iceberg lettuce (washed, drained, and chopped)
- ⅔ cup pickled red onions (from above, drained)
- 1 cup frozen peas (thawed and drained)
- 5 hard-boiled eggs (cooled, peeled, and quartered, see notes)
- 16 ounces water chestnuts (sliced)
- 6 ounces cheddar cheese (shredded)
- 6-7 slices thick-cut bacon (cooked and chopped)
- kosher salt and black pepper
- chopped chives (for garnish, optional)
Instructions
- Add the vinegar, water, sugar, and salt to a small saucepan. Heat slowly until the sugar is dissolved. Add the sliced onions to a glass jar. Pour the vinegar mixture over the onions. Let cool at room temperature. Cover and store in the refrigerator.½ cup red wine vinegar, ½ cup water, 2 tablespoons granulated sugar, 1 teaspoon Kosher salt, ½ med-large red onion
- Make the steakhouse blue cheese dressing.
- Arrange the lettuce, pickled onions, peas, eggs, water chestnuts, cheese, and bacon in rows on a large platter. Season the lettuce with salt and pepper. Season the eggs with pepper. Drizzle some dressing over the lettuce. Garnish with chives if desired. Serve the extra dressing on the side.½ large head iceberg lettuce, ⅔ cup pickled red onions, 1 cup frozen peas, 5 hard-boiled eggs, 16 ounces water chestnuts, 6 ounces cheddar cheese, 6-7 slices thick-cut bacon
Notes
- To hard-boil eggs: Bring a pan of water to a boil. Gently lower the eggs into the boiling water, cover, reduce the heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water to cool for 5 minutes and peel.
- To make ahead: Prepare the pickled onions, hard-boiled eggs, bacon, and dressing up to 2-3 days in advance. Store the items separately in the fridge. Assemble the salad one day in advance, and wait to add salad dressing until just before serving.
- Use freshly shredded cheese for the best texture and flavor.
- This salad serves 4 people as a main dish. If served as part of a larger spread, it should serve 6-8 people.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love updating a retro dish with a modern flair, and this is one of my favorites! This salad is ideal for spring entertaining, and I hope you love it as much as I do!